Pastry for a French Tart

Pastry for a French Tart

Ingredients:
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
water, bottled, generic

Directions:
This is much more easily done in a food processor than by hand, but either method is acceptable.
If the processor is used, put the flour into the container of the processor.
Cut in the butter and add the sugar.
Start processing while adding the water a little at a time.
Add only enough water so that the dough can be held together and shaped into a ball.
Or put the flour into a mixing bowl.
Cut the butter into small pieces on top and sprinkle with sugar.
Using a pastry cutter, cut the butter into the flour.
Remove the pastry cutter.
Using the hands, start working the mixture while adding the water a teaspoon or so at a time.
Add only enough water while working the dough until the dough can be gathered into a ball.
Shape the dough into a ball.
Flatten the dough into a round patty about one and a half inches thick.
Wrap closely in foil or wax paper.
Refrigerate for 30 minutes.